Spiced Quinoa and Vegetable Breakfast Wraps

1.Rinse the quinoa thoroughly under cold running water until the water runs clear. Set aside.

2.Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and potato and sauté for 5-7 minutes until the onion is translucent and the potato begins to soften.

3.Stir in the cumin, coriander, turmeric, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute until fragrant.

4.Add the rinsed quinoa and the vegetable broth (or water) to the saucepan. Bring the mixture to a boil, then immediately reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes.

5.Remove the saucepan from the heat and let it stand, covered, for another 5 minutes to allow the quinoa to steam and absorb any remaining liquid. Fluff the quinoa gently with a fork.

6.In a small bowl, combine the cooked spiced quinoa with the lime juice and half of the chopped cilantro. Taste and adjust seasoning if necessary.

7.Warm the tortillas briefly in a dry skillet or microwave until pliable.

8.To assemble, spread 1 tablespoon of Greek yogurt or hummus down the center of each warm tortilla. Top with a generous layer of the spiced quinoa mixture.

9.Arrange the halved cherry tomatoes and shredded carrots over the quinoa. Sprinkle with the remaining fresh cilantro.

10.Fold the sides of the tortilla inward, then tightly roll the wrap from the bottom up. Serve immediately for a fast and satisfying breakfast.